<b >Dancing diva Katy Duck is not happy about staying home with a new babysitter in this playful beginning reader.</b><BR><BR>Danc...ing diva Katy Duck is none too pleased when her parents inform her that she will be staying home with a babysitter while they attend a party. Boo! Katy knows that parties are much more fun than staying home! But when Mrs. Duncan arrives, she shows Katy that spending time with the babysitter may be much more entertaining than she expected?<BR> With carefully worded, easy-to-read text and bright, friendly illustrations, this Level 1 Ready-to-Read is sure to keep beginning readers laughing! read more

Home cooks are always looking for new ways to wow guests at a dinner party. One of the most elegant and visually stunning dishes t...o serve is the little known and often misunderstood French creation: the terrine. A terrine takes its name from the glazed, rectangular, earthenware baking dish in which it is cooked. Terrines can be prepared in a variety of surprising ways, layered with an unlimited array of savory or sweet ingredients, and served hot, warm or cold as an appetizer, main course or dessert. <br><br>No one knows more about terrines than French chef and restaurateur Stéphane Reynaud, the author of one of 2007 s most talked about cookbooks, <i>Pork & Sons</i>. In this sequel, he brings together his passion for regional French cooking and his enthusiasm for creating modern takes on culinary classics. <b>TERRINE</b> is a gorgeous collection of over 100 rustic recipes of vegetable, meat, fish, cheese and dessert terrines (including variations of rilletes, pâtés and parfaits) that can be easily prepared and shared with appreciative friends and family. <br><br>Stéphane Reynaud hails from a family of butchers in the Ardèche region of France, and his recipes reflect a rustic purity and simplicity all too rare in the food world. In <b>TERRINE</b>, he describes why he wanted to write a cookbook dedicated to the subject, ''Classic meat, poultry and game terrines can be rustic or sophisticated, luxurious or thrifty. In my native Ardèche, where the back of my family s butcher shop was my playroom, I was brought up eating homemade terrine everyday. My grandparents kitchen reflected their working life, and meat terrines of all types were always on the menu.'' Reynaud felt that he was uniquely qualified to write a cookbook that would teach today's home cooks how to master this ancient French cooking technique.<br><br><b>TERRINE</b> features an assortment of mouthwatering recipes that take the classic dish to uncharted territory, including Gorgonzola, Mascarpone and Nut Terrine; Terrine of Baby Leeks; Crab and Smoked Salmon Terrine; Oxtail and Red Wine Terrine; Foie Gras and Artichoke Terrine; Wild Boar Terrine with Blackcurrants; Rabbit Rillettes; Milk Chocolate Crêpe Terrine; Chestnut, Meringue and Chantilly Terrine; Strawberry and Fresh Mint Terrine; Coffee Terrine and many other delectable creations. Also provided are recipes for a variety of sauces and garnishes such as Chive and Shallot Cream, Pickled Vegetables and homemade Mango Chutney to accompany the main dishes. A handy glossary of terms is included in the back of the book.<br><br>The majority of the recipes in the book call for a classic terrine mold which can be purchased at all major retailers, from brands such as Le Creuset and Emile Henry. You can also use a soufflé dish, loaf pan, sterilized preserving jar or individual ramekins, but a lid is often required. The standard preparation is to layer ingredients in a terrine mold, place it into a roasting pan, pour boiling water so it reaches halfway up the side of the dish and then place it in to the oven to bake. Dessert terrines are often not cooked and are instead chilled in the refrigerator until set. <br><br>This accessible cookbook is perfect for both culinary novices and seasoned professionals as each recipe is illustrated with a gorgeous full-page color photograph. From the simple and classic to the modern and experimental, <b>TERRINE</b> offers over one hundred ways to bring an age-old French culinary tradition to your home kitchen. read more

Shop for Fryers and Supplies from GrillsDirect.com! To fry a turkey you need a rack to lift it out when it's done. The Bayou Class...ic Complete Turkey Fryer Rack Set makes it easy and offers so much more! Use it to cook a whole turkey in 45 minutes or three chickens in just 20 minutes. It's strong and light made of thick easy-to-clean aluminum. A strong lifting hook grabs your bounty when it's finished. The kit's skewers let you cook three small chickens at once! Try it on corn fritters and even doughnuts.About Bayou ClassicBayou Classic continues to be the industry leader in outdoor cooking equipment such as turkey fryers stainless steel stockpots cast iron cookware aluminum stockpots and grills. Their reputation has been built on a foundation of quality and customer service. Bayou Classic strives to create quality cost-effective products that help spread the joy of outdoor cooking. read more

Shop for Fryers and Supplies from GrillsDirect.com! About King Kooker King Kooker embodies the spirit of Cajun cooking - they know... how to make delicious food, and they want to share it with you and yours. With a full range of products designed to help you boil seafood, simmer gumbo or jambalaya, fry fish, steam clams, deep-fry turkey, and tackle traditional grilling tasks, King Kooker has everything you need to celebrate good eatin'. High-quality materials and experienced design mark a well-made outdoor product, and King Kooker a-bayou-t as good as it gets. read more

Make an impression These beautiful, brightly colored, creatively designed flags are the perfect way to greet someone to your home ...or garden. Made with tightstitching and high quality material to last and last. Flags are the greeting card of your home read more

<strong>The pet bird population continues to rise and wild game birds fanciers love bird. The Wild Game Birds Manual is packed wit...h expert advice on raising, feeding, care, diseases and breeding game birds. </strong> <p> <p> This is an essential primer for the newcomer to wild game birds and a classic to add to any birds lover's collection. Whether you are just starting out or already have a few years of experience, this manual puts a wealth of information at your fingertips. <p> <br> Tags: game birds, wild game birds, wild game cookbook , game bird hunting, game birds of north america, Birds of North America, game birds, , game birds book, bird books, bird watching, bird books field guides, field guides read more

This all-new roast is ready to impress! Our juicy premium pork roast is presented as a roulade, rolled up with spinach, mushrooms,... cranberries, apples, walnut, onions, croutons and bourbon for a rich savory flavor. And on the outside, it's been wrapped with rich, savory prosciutto that cooks to slightly crispy perfection. read more

<div>Italy has a very complex food culture, with distinctly different cheese, pasta, olive oil, and cured meats in each region and... even within certain towns. The books in the An Italian Pantry take a geographical approach to the regional specialties, with maps showing the area of production, notes on the product of that region, and typical recipes using the distinct produce of that area.<BR> <BR> Twenty-eight distinct prosciuttos and salamis, from coppa to Prosciutto di Cinghiale, are highlighted in this guidebook that provides readers with all they need to know about cured Italian meats.</div> read more

Muriel the duck pulls on her favorite red sweater and hurries all over town to deliver invitations to her birthday party. She?s so... busy she never notices the funny things happening around her...like the fact that her sweater is shrinking...and what?s that trailing after her? By the time she returns home, her sweater has disappeared, and all her friends have found good uses for nice bright red yarn!<p> Luckily, the daffy duck?s friends arrive just in time with the perfect gift?a new sweater! This deliciously illustrated charmer will entrance sharp-eyed young readers with clever details and fun, tonguein- cheek humor.<br><br></p> read more

Dogs need certain nutrients to help maintain a healthy lifestyle, and with Newman's Own they're sure to get what they need. Made f...rom organic ingredients and available in great flavors like chicken and brown rice, turkey and brown rice and turkey and chicken, your dog will be begging for more and you'll know he's getting a healthy meal. Don't worry anymore about feeding your pet, the flavorful and nutritious blend of Newman's Own dog food is a great way to keep your dog active and happy. Primary Protein Source: Turkey/Chicken Primary Carb Source: Turkey/Chicken Analysis: Crude Protein 8.0% (min)Crude Fat 6.0% (min)Crude Fiber 1.0% (max)Moisture 78.0% (max) read more

Finding the purr-fect cat food can be tricky, but Newmans Own fits the bill. Made from all-natural ingredients that are free from ...chemical treatment, your cat is assured a great tasting, healthy meal. Containing only the freshest blend of meats, vegetables and brown rice, this meal is certified as not only nutritious but delicious and is available in great flavors like chicken and rice, chicken and salmon and turkey and vegetables. Both you and your cat will love the great option of Newmans Own cat food. Primary Protein Source: Turkey Primary Carb Source: Turkey Analysis: Crude Protein (min)9.00% Crude Fat (min)7.00% Crude Fiber (max)1.00% Moisture (max)78.00% read more

This book offers a complete collection of game recipes, whether you are cooking your own hard won kill, or have a field-fresh purc...hase from a butcher or game merchant. The recipes feature classic and contemporary dishes, with traditional roast birds, terrines and casseroles alongside modern creations such as squirrel skewers and venison chilli, or sticky wild boar ribs. With dishes suitable for cooks of all levels of experience. read more

<div><p>Dodsworth and his duck have just arrived<BR> in London via hot air balloon.<BR> There is so much to see!<BR> Double-decker... buses!<BR> Palaces!<BR> Fog!</p></div><div>But a crowded bus stop leads to a hilarious case of<br> mistaken identity and . . . a lost duck.<BR> Time to call in Scotland Yard?<BR><p></p></div> read more

When you're looking for a grilling sensation, the Omaha Steaks T-Bone is a traditional favorite of serious steak fans. It's a whol...e bone-in Strip Sirloin, plus a portion of tender Filet Mignon all in one generous cut. read more

The flavor-enhancing bones have been left in this oh-so-easy, delicious roast to give you more of the full, mellow taste that make...s Prime Rib such a favorite. Have it for your next dinner! read more

Serve this masterpiece at your next family gathering! You'll enjoy the classic combination of sweet glaze and hickory smoked flavo...r of our spiral sliced ham with the flavor enhancing bone left in. It's fully cooked and sliced in an easy-to-serve traditional spiral. read more

Here's a gourmet experience for bacon lovers! Cut extra thick and tasty from hardwood smoking, these ample precooked bacon slices ...add special pizzazz to family or fancy meals. A traditional major player for eggs and bacon or BLT's they're also a trendy gourmet touch for brunches and crumbled as a topper for salads or baked entrees. Enjoy these thick, meaty slices as your protein for an evening meal. 50 thick, precooked slices per package. read more

Meaty, tender ribs smothered in a sensational barbeque sauce and hickory-smoked for a taste sensation you won't soon forget. Fully... cooked - just heat, serve and watch them come back for seconds. read more

Hearty and delicious our Precooked Bacon Slices make breakfast a real meal on even the busiest morning. Serve up delicious meals b...y adding bacon to your burgers, to your salad or create the ultimate BLT. Just seconds in the microwave and you've got piping hot bacon. read more

Each of the gourmet salames included in our Chefs sampler can stand alone or stand out in a recipe. Our charcuterie collection is ...slow-cured the old-fashioned way for incredible flavor, made with high-quality pork, rich wine and signature spices. This gift includes three classic Italian styles, Dry Salame, Salame Toscano and Sopressata. read more

"Maynard Davies, the last of the traditional bacon apprentice-boys, and now retired master-curer, shares here with the reader his ...lifetime's knowledge of the art of smoking and curing. In this practical manual Maynard explains, step-by-step, how he did it all in his day - from choosing the best raw ingredients, to building one's own smokehouse, to the secrets of making the best sausage. After working in the profession for 60 years, Maynard wants to pass on his expertise to the next generation, in the hope that enthusiasts will get as much satisfaction from producing their own hams, bacons, sausages and countless other products, made with pride from the best ingredients, as he has always done. " read more

Originally published in the 1940s, this is a complete guide to the home curing of bacon and ham.Contents Include: Utilisation of t...he Different Parts of the Pig Body Proportions and Breed Type Priciples of Breeding in Relation to Curing Care and Management in Relation to Curing Slaughter Inspection of Offals and Carcass Methods of Cutting Premises, Equipment, and Utensils for Home Curing Principles of Preservation by Curing A Standard Graduated Cure washing, Maturation, Smoking and Storing Bacteria, Moulds and Pests Preparation and Cooking of Home-cured Meats Local Methods of Curing Judging Home-Cured Bacon and Hams, etc.Keywords: Home Cured Bacon Body Proportions Relation To Cured Meats Moulds Hams Carcass Maturation 1940s Pests Slaughter Bacteria Utensils Premises Pig read more

Our new Pepperoni Stix are GREAT! High in protein and rich in meat. They are soft and moist, have a great smoky flavor and smell d...elicious. Good for all size dogs. A tasty healthy treat a dog's will love. read more

<p><strong>There's never a wrong time to eat bacon, and this new cookbook proves it, offering mouth-watering recipes for any hour ...of the day, from Pork Belly Hash with Kale and Sweet Potatoes to Apple Pie with Bacon Strudel. Bacon isn't just an infatuation?it's a way of life.</strong></p> Even as pork prices rise and the economy fluctuates, consumption of bacon remains steady. The American Meat Institute reports that bacon has an almost cultlike following; the Facebook page About Bacon has more than 10 million Likes. Its sublime savory taste has been endorsed by scientists as well: Bacon boasts umami, the seductive ?fifth taste? that heightens and rises beyond sweet, sour, bitter, and salty. Bacon isn?t just an infatuation?it?s a way of life. In Bacon 24/7, author Theresa Gilliam and photographer E Jane Armstrong have teamed up to create a fun and current cookbook to feed the need for bacon. They include recipes for every hour, from dawn through dark, as well as info on topics such as how to cure and smoke your own bacon. Drool-worthy photographs highlight dishes such as Pasta Carbonara, Pork Belly Hash with Kale and Sweet Potatoes, and Apple Pie with Bacon Strudel. Any evening that begins with a Bacon-Infused Manhattan holds the promise of being an unforgettable night. 100 read more

<div>This book celebrates the sizzle and sensation that is bacon. Once a side dish to an ordinary breakfast, bacon has risen to th...e status of its own food group! For dinner, for dessert, for cocktails, bacon is the most delectable and versatile of foods, the “meat candy? of the culinary world, capable of improving everything it meets. While bacon may be the “it? ingredient of today?s foodies, it is by no means a new creation, and the book opens with a short fun chapter titled “The Tasty History of Bacon.? In this colorful volume, professional chefs and butchers offer tips about today?s various forms of artisanal and heritage varieties. Bacon presents more than 45 recipes, from the perfect BLT and bacon mac and cheese to wild spins on everyone?s favorite pork, such as bacon-studded biscuit cinnamon rolls, bacon blondies, bacon and kale savory bread pudding, and bacon Snickers milkshake. The mouthwatering recipes in this book offer homecooks hundreds of ideas for all three meals of the day as well as inspiration for jazzing up cocktails, late-night snacks, desserts, salads, side dishes, soups and stews. The book also offers tips for choosing the best sources for bacon and making bacon from pork belly, curing with salt, and smoking with various types of wood, as well as the best ways to prepare bacon. <br><BR>INSIDE BACON:<br>From pork belly to sizzling joy: easy steps to making bacon from scratch<BR><BR>Understanding traditional methods of dry curing and wet curing pork<BR><BR>A look at artisanal and heritage varieties of bacon, such as applewood smoked, southern dry cured, peppered, maple bourbon-flavored, apple-cider-cured, and traditional smoked<BR><BR>More than 45 irresistible recipes using various types of bacon, from store-bought to your own homemade slabs<BR><BR>Exploring the best ways to cook bacon: pan-fried, broiled, roasted, or microwaved<BR></div> read more

"Game is ultimately the most American ingredient, the only possible food capable of establishing itself as a defining element in a... true American cuisine." So writes Rebecca Gray in the Preface of The New Gray's Wild Game Cookbook, and for the next 61 menus and 180 individual recipes she gives us what amounts to a celebration of wild game as the ultimate gourmet food. Here, in abundance, is the joy and exhilaration of preparing exquisitely matched accompaniments to beautifully prepared main dishes of venison, wild fowl, upland birds and other choice meats brought to the table by the North American hunter. Laid to rest, through anecdote, personal experience and technical exposition, is any vestige of the intimidation a cook might feel when faced with a just-bagged bird. Extensively revised and updated from the original, The New Gray's Wild Game Cookbook, in addition to separate, menu-filled chapters on Venison, Water Fowl, Upland Birds and Mixed Bag (a collection of menus for such diverse prizes as wild sheep, mountain goat, bear, wild boar and rabbit), contains detailed and stylishly-written chapters on Game Care (not the usual field-dressing and cutting instructions, but a carefully-researched and wittily-presented discussion of what matters most to the cook) and A Few Suggestions (advice and opinion that respects the reader's own experience while passing along nearly thirty years of absorbed interest in fine preparation of tasteful wild game meals). The New Gray's Wild Game Cookbook treats wild game in its truest and broadest context. Wild game is that rarest of culinary ingredients: something that, quite literally, money cannot buy. Rebecca Gray knows this, and every recipe here celebrates it. So will anyone lucky enough to be served its menus. read more

<div><div>Pig and Mouse are hard at work baking the best birthday cake EVER for Cow. But it would be a lot easier if Duck weren't ...hanging around, yammering on about turnips or some nonsense. (<I>Sheesh!</I>) With all this silliness going on, how will they manage to throw Cow a spectacular birthday party? Well, as it turns out, crazy Duck just might have had the right idea all along!<BR> </div><div>This second picture book from Jan Thomas features wacky humor that toddlers will adore, rowdy repetitions, irreverent dialogue--and a hilarious twist at the end.</div></div> read more

A collection of contest-caliber grilled and smoked rib recipes from a legendary barbecue champion, along with stories and lore fro...m barbecueâ??s foremost ambassador and historian.<BR><BR>Hot on the heels of the best seller <i>America's Best BBQ</i> comes <i>America's Best Ribs</i>, by legendary barbecue champion Chef Paul Kirk and the ambassador of barbecue, Ardie A. Davis, a/k/a Remus Powers, PhB.<BR><BR>There are a lot of barbecue books on the market, but surprisingly few on ribs, even though they're a core part of the championship circuit and one of America's most beloved foods. In addition to 100 mouthwatering recipes for rock-your-world ribs and delicious sides and desserts to complement them, this more-than-a-cookbook also includes tips for competitive barbecuing, juicy stories and lore from backyards and competitions, and tons of full-color photographs that showcase America's barbecue scene at its best.<BR><BR>Now everyone can make championship-caliber ribs at home--whether pork, beef, lamb, or even buffalo. This ultimate guide not only includes basics for beginners, but also features tips for building your own award-winning rubs, sauces, marinades, and brines. It's a must-have for the libraries of professional and amateur barbecuers--as well as an appetizing armchair read for people who may not tend to the pit but do love to eat 'cue. read more

Case of eight 4-ounce pouches of certified-organic teriyaki-flavored beef jerky (total of 32 ounces). From cattle raised on organi...c feed and are never fed animal by-products; no artificial growth hormones or antibiotics. read more

Riega Organic Shredded Beef Seasoning is made with organics herbs and spices only. There are no flours, preservatives or anti-caki...ng agents added to this delicious seasoning. Riega Organic Shredded Beef Seasoning is made in the U.S.with no GMO's and is tested gluten free. read more

Our company thrives on a simple principle, by providing 100% real food ingredients that are the purest and highest quality; we cre...ate a healthy business, healthy farming communities, and a healthy environment. Certified Organic is the only true ?100% natural,? and we can prove it! Our products are full of natural flavor and taste better than conventionally grown products (blind taste-testing by Allegro, Famous Brands and Aromatica Testing prove it). Finally, our in house chef and product development team have created delicious and unique flavor profiles with lower amounts of salt and sugar, no fillers or artificial colors or synthetic ingredients. read more

Anthony Nelson is the publisher of the popular Wild Forage Blog. He started the blog to help demystify the practice of foraging fo...r your own food. The Wild Forage Cookbook is a compilation of some of the best recipes from his 2014 blog. Anthony is not a professional chef with a degree form a fancy culinary school. He is a home taught cook that loves to experiment with wild game, fresh fish and organically grown vegetables. Anthony will show you how to take these natural ingredients and create delicious meals. This book contains thirty-four mouthwatering recipes. The preparation of each recipe is explained in detail with pictures to help you through the cooking process. The Wild Forage Cookbook is unique in the fact that it contains more than just recipes. The book includes favorite stories from the field as Anthony fished, hunted, foraged, gardened and learned how to cook using a wood fired oven. Wild forage is a cookbook that keeps you well fed with both delicious recipes and entertaining tales from the field. After reading the Wild Forage Cookbook, you will feel confident in your abilities to gather wild foods and make a delicious meal! read more

<DIV>Venison is great-tasting, tender and lean. Whether the deer was harvested from the wild or the meat was purchased at the mark...et, it makes a great addition to any meal. More than 150 recipes offer a huge variety-from hunting camp favorites like Bacon-Wrapped Tenderloin to more exotic dishes like Oriental Venison Kabobs. Along with complete recipe preparation instructions, each mouthwatering recipe includes full nutrition values and exchanges for weight management. Recipes are rated as Fast or Very Fast to prepare, and Low-Fat. <I>Venison Lovers' Cookbook</I> has a detailed chart of deer cuts and their tenderness value, plus suggested cooking methods. Also included are step-by-step field-dressing tips. <P>Recipe chapters include:<UL><LI>Main Dishes<LI>Sausages & Smoking<LI>Soups, Stews & Chilis<LI>Deer Camp Recipes<LI>Appetizers & Small Meals<LI>Jerky</UL></DIV> read more

Over 100 recipes for cooking wild birds, small game, big game and fresh water fish, plus tales of hunting and fishing trips! All r...ecipes from sportsmen and women who enjoy cooking and eating the prizes they bring home. read more

Delicious Hi-Country do-it-yourself Snack Stick Sausage Seasonings for making the Tastiest of Wild Game Snack Sticks! Use with any... meat, or combination of meats, you prefer. Prairie Sun Pepperoni is a custom formulated blend of: Salt, Spices, Sugar, Paprika, and Natural Flavors. Each box contains enough to boldly season up to 30 lbs of meat. Don't forget to order Hi-Country's 21mm collagen casings if you plan to use stuffing equipment. But keep in mind our detailed, step-by-step instructions includes a bonus section on making Snack Sticks without casings. Either way, have fun! You and your friends are sure to enjoy the tasty end results!!! Since 1976 Hi-Country has been producing premium grade meat snacks under USDA inspection and the continued lieadership of Hi-Country's founder and president, Jim Johnson. At last, Jim has decided to begin sharing some of his best kept meat processing secrets and recipes with the public. -- Jim's long time love for the outdoors and his extensive knowledge of the meat industry has made it a natural choice for Hi-Country to become deeply involved with the creation of a consumable products line that the home meat processor can use to successfully make high-quality wild game, bird, and fish value added products. -- Hi-Country has graphically and functionally designed these products to project the spirit of more fully utiliizing the wide game harvested each season by hunters and fishermen. read more

Almost every cookbook has a brisket recipe, but brisket doesnâ??t have a cookbookâ??until now. With 30 recipes (some from notable ...chefs), as well as tips, quotes, stories, cartoons, sidebars, and lots of photos and illustrations, The Brisket Book is a witty and entertaining homage to a Sunday-supper staple.<BR><BR>"A fun little book, very entertaining with terrific recipes from friends, family and chefs. It is indeed as intended, 'A Love Story with Recipes.'" --Sara Moulton, <i>Good Morning America</i><BR><BR>"There's no longer a need for frantically searching for the best brisket recipes. Stephanie Pierson, author, food writer and brisket lover, has written a cookbook filled with only the best brisket recipes, accompanied by illustrations, poems, cartoons and musings. <i>The Brisket Book</i> has a recipe for everyone, and it'll turn you into the star of any potluck." --The Jewish Journal of Greater Los Angeles<BR><BR>"<i>The Brisket Book</i> is subtitled "a love story with recipes." It literally had me laughing out loud with its cartoons, jokes, stories and more. If you are Jewish, Irish, or even a Texan, brisket is your soul food. The book pays homage with recipes, wine pairings, poems, and everything you need to know to make a version that will make you fall in love." --Cooking with Amy<BR><BR>"Packed with history, wit, and expert opinions (including a list of 50 things about brisket that people disagree on), this book presents one of the world's great comfort foods in all its lovable, chameleonlike glory, with recipes for corned beef, smoked brisket, Korean brisket soup, brisket burgers, and myriad Jewish braises, including Nach Waxman's supposedly "most-Googled brisket recipe" of all, smothered in onions and virtually no liquid. It is undoubtedly, as the subtitle claims, "A Love Story with Recipes." --<i>The Philadelphia Inquirer <BR></i><BR><BR>"This book will put you passionately over the moon for a meat cut that is often taken for granted...full of colorful, lively and sometimes surprising images; the pages are a joy to leaf through for their energetic mix of images, photos and text." --<i>Chicago Tribune</i><BR><BR>Food writer, cookbook author, and brisket zealot Stephanie Pierson contends, "Some foods will improve your meal, your mood, your day, your buttered noodles. Brisket will improve your life."<BR><BR>Brisket is so easy to warm up to, no wonder everyone loves it. Families pass brisket recipes down like heirlooms. Chat rooms are full of passionate foodies giving passionate opinions about their briskets--and each one claims to have the best brisket recipe ever! When Angel Stadium of Anaheim introduced a BBQ brisket sandwich, it promptly won a national contest for best ballpark cuisine. This lively book offers everything from brisket cooking tips to chef interviews to butcher wisdom. Color photographs, illustrations, and graphics ensure that brisket has never looked better. The recipes include something for everyone: Beef Brisket with Fresh Tangy Peaches, Scandinavian Aquavit Brisket, Sweet-and-Sour Brisket, Barbecued Brisket Sandwiches with Firecracker Sauce, a Seitan Brisket (even people who don't like meat love brisket), and a 100% Foolproof Bride's Brisket.<BR><BR>If brisket does indeed improve your life, then <i>The Brisket Book</i> promises to be the ultimate life-affirming resource for anyone who has savored--or should savor--this succulent comfort food. read more